Osaka Japanese Restaurant

Dishes were being sanitized in the 3 compartment sink with sanitizer that was below the proper concentration. It was tested at around 50 ppm. CA: Chemical sanitizers used in sanitizer solution shall be used in accordance with the EPA label use instructions. COS: Remade to proper concentration during inspection.

Chicken thawing at room temperature on the prep table. CA: TCS food shall be thawed under one of the approved methods listed below:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less;or
2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F
3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1. or 2. or (5)(b) or 5(e) of this Rule, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or
4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2. of this subsection. COS: Went over proper thawing procedures with PIC/Owner. She is going to start thawing in the refrigerator.

Raw steak stored over margarine in reach in cooler. Raw unfrozen chicken over raw unfrozen steak in reach in freezer. Food shall be protected from cross contamination by arranging each type of food in equipment so that contamination is prevented. COS: Food was moved during inspection.

Yum yum sauce and spicy mayo prepared at 1015 am, was not less than or at 41 deg f by 215pm. TCS food shall be cooled within 4 hours. COS: Food was discarded.

Dishes were being washed, rinsed, and sanitized in 3 comp sink with sanitizer that was below the proper concentration (0-150 ppm). Chemical sanitizer used in san solution shall be used in accordance with the EPA label use instructions. COS: Remade to proper concentration.

Observed employee cutting lettuce with his bare hands. That lettuce was going into Styrofoam containers for ready to eat salads.

CA: Except when washing fruits and vegetables, food employees shall not contact exposed, ready to eat food with their bare hands.

COS: Corrected during inspection. Food discarded.

It was observed that they use time as Public health control for Yum yum sauce but there was no time recorded on it. The containers were unmarked, but were out to be served.

CA: The food shall be marked or otherwise identified to indicate when the 4 hour time starts or is over.

COS: Was corrected during inspection. The time was updated on sheet.

Observed bottle of container containing chemicals not labelled.

CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

COS: Labelled during inspection.

Chicken and shrimp in the prep top cooler cold holding above 41 deg f. Chicken was 45 deg f and shrimp was 46 deg f. CA: All tcs food cold holding shall be maintained at 41 deg f or below. COS: Put into reach in freezer to cool.

Observed employee drinking out of a can without a lid or straw in the kitchen. CA: Employees shall consume food only in approved designated areas separate from food prep, serving areas. However, drinking from a single service beverage cup with a lid and straw is allowed. COS: Stopped drinking. Let manager know what I observed, and she will go over the rule with the employee.

Items in prep top cooler Chicken (46) and noodles (50) cold holding above 41 deg f. Items in sushi cooler crab mix (46), tuna (44), salmon (44) cold holding in sushi cooler above 41 deg f. CA: All tcs food cold holding shall be maintained at 41 deg f or below; COS: Put into stand up freezer in back kitchen. Most items were prepped this morning, but were cold holding before they were properly cooled.

Tempura powder in container stored uncovered; CA: All food shall be stored covered to prevent overhead contamination; COS: Covered during inspection.

Chicken hot holding had a temp of 130 deg f. CA: All tcs food hot holding shall be maintained at 135 deg f or above. COS: Discarded during inspection.

Rice monitored by Time as a Public Health Control was passed the 4 hr time limit. Yum yum sauce monitored by TPHC was also passed the 4 hr time limit. CA: If time without temperature control is used as the public health control the food shall be discarded within 4 hrs from the point in time when the food is removed from temperature control. COS: Discarded during inspection.

TCS food cold holding in stup cooler not cold holding at 41 deg f or below. All tcs items shall be maintained at 41 deg f or below; COS: Discarded

Working containers with food not labeled. All working containers with food shall be individually labeled.

Time as a public health time and temp was not documented this morning or yester evening. The yum yum sauce was taken out at 1000 and was still at temp. If time without temp control is used the food shall have an initial temp of 41 deg f, and shall be marked to indicate time it was taken out of temp; document was updated with time and temp.

Bottle of chemical (spray bottle) not labeled. Any working container used for chemical shall be individually labeled; labeled during inspection.